Turkey Free Cilantro-Lime Kale and Avocado Salad

Total time25 min

Prep time20 min

Cook time0 min

Turkey Free Cilantro-Lime Kale and Avocado Salad

Bright, zesty, and packed with texture, this salad is the kind of bowl that makes you genuinely excited about eating your greens. Massaging the kale with a pinch of salt is the real secret here — it transforms the leaves from tough and bitter into something tender and almost silky, ready to soak up every drop of that cilantro-lime dressing. The dressing itself is a punchy blend of fresh lime juice, olive oil, garlic, honey, and cumin that comes together in minutes and tastes like it took much longer. Creamy diced avocado, crisp cucumber, juicy cherry tomatoes, and thin slivers of red onion round out the bowl with color and crunch. Toasted pepitas scattered over the top add a nutty, satisfying finish that makes every bite a little more interesting. Every single ingredient here is naturally free from poultry of any kind — no deli meat, no broth, no hidden animal proteins — just clean, plant-based whole foods doing all the heavy lifting. This one works just as well as a standalone lunch as it does alongside your favorite grain or a simple soup.

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Ingredients

4 servings

For the salad

1 large bunch curly or lacinato kale (about 8 oz), stems removed, leaves torn into bite-sized pieces
¼ tsp fine sea salt
2 ripe avocados, pitted, peeled, and diced
1 english cucumber, halved lengthwise and sliced into half-moons
½ cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
⅓ cup raw pepitas (pumpkin seeds)

For the dressing

3 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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3 tbsp fresh lime juice (from about 2 limes)
½ cup fresh cilantro leaves, roughly chopped
1 clove garlic, finely minced
1 tsp honey
¼ tsp ground cumin
¼ tsp fine sea salt
¼ tsp black pepper
¼ tsp red pepper flakes (optional)

Instructions

1
Place the torn kale leaves in a large mixing bowl and sprinkle with 1/4 tsp salt. Using clean hands, massage the kale firmly for 2–3 minutes until the leaves darken, soften noticeably, and reduce in volume by about half.
2
In a small bowl, whisk together the olive oil, lime juice, cilantro, garlic, honey, cumin, salt, black pepper, and red pepper flakes, if using, until the dressing is well combined and slightly emulsified.

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